Chicken tagine with preserved lemon and olives

Method

Pat the chicken dry and season with salt and pepper. Heat olive oil in a tagine or heavy-based casserole dish over medium-high heat, then brown the chicken on all sides for 6-8 minutes total; set aside. In the same pot, cook the sliced onions until softened, then add the minced garlic and cook for a further minute. Stir in the ground ginger, cumin, paprika, and turmeric, toasting the spices for 30 seconds until fragrant, then add the saffron. Return the chicken to the pot, add the preserved lemons, olives, and stock, then bring to a gentle simmer. Cover and cook on a low heat for 45-50 minutes until the chicken is very tender and the sauce has reduced slightly. Taste and adjust seasoning, then finish with fresh coriander and serve with couscous or crusty bread.